Yield 2 small cup Liver Pate
1 lb chicken livers, organic (US Wellness Meats)
3 tbsp grass-fed ghee
1 yellow onion, diced
1 clove garlic
2 hard boiled pasture raised eggs, peeled and sliced
1-2 tsp sea salt (depending on taste)
Small handful seaweed soup mix
4 medium Russian Red kale, chopped
Ground pepper, to taste
4 medium kale leaves (or more)
Step 1: Sauté chicken livers in 1/2 the ghee until no longer pink in the middle, about 7-8 mins. Remove livers from the fry pan.
Step 2: Add rest of the ghee to pan, and sauté the onions and sliced garlic clove until translucent.
Step 3: For a paté texture - add all ingredients into a Vitamix (or any other blender) and blend until smooth. For chunkier texture - add all ingredients to food processor and chop/blend until desired texture is reached.
Step 4: You can eat it hot/cold, but I would recommend cold, so refrigerate right after and serve with paleo crackers or on kale.
Courses Side Dish
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
Total Fat 11 g
Total Carbohydrates 1 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/chicken-liver-pate/